Each month, we take two super-useful kitchen skills and put them together to produce one delicious recipe. This month, we’re looking at quick clever ways to chop garlic and how to master a basic Bechamel sauce.

This classic white sauce is a fantastic base for all sorts of recipes, from fish pie or mac ‘n’ cheese, to a classic parsley sauce and, of course, lasagne. We’re making Jamie’s Good old lasagne with our two skills – it’s rich, creamy and incredibly tasty. Plus, you can bulk out your Bolognese sauce with extra seasonal veg, if you have any that needs using up.

HOW TO CHOP GARLIC

A whistle-stop guide to preparing garlic, without using a garlic press – which means less waste and less washing up!

BASIC BÉCHAMEL SAUCE

Foodtuber Kerryann shares the fail-safe method for making a thick and smooth white sauce.

RECIPE: GOOD OLD LASAGNE
Good old lasagne

Combine these two simple skills into a real crowd-pleasing recipe! Serve with leafy salad and a slice of garlic bread for a fantastic weekend lunch.